I've got the regular aluminium one and the non-stick. The aluminium one is as you'd expect - food burns onto it (especially with the poor control of the meths burner), and prolonged soaking or serious scrapey washing-up is required. The non-stick is vastly better, and if you time it right you can wipe warm (liquid phase) sausage fat off it with a couple of bits of kitchen roll leaving it clean enough to reasonably pack away in a pannier (though not quite clean enough for subsequent food not to taste vaguely of sausages).
The non-stick coating is apparently relatively fragile. Mine seems okay after a few years of use, but I should qualify that with a) I'm not a big fryer - it's more frequently used cold as a plate for sticky/crumby things and b) I also have the Trangia multi-disc, which protects the surface from damage when packed.
I'm curious about the anodised one too. I've seen them, but not in use for frying.